功能性鱼皮明胶复合膜的性质研究

Properties of functional fish skin gelatin composite film

利用鱼皮明胶与茶多酚、果胶、葡甘聚糖、羧甲基纤维素、壳聚糖共混制备复合膜,考察不同的成分及其添加比例对复合膜性质的影响。结果显示:当茶多酚添加量为2%时,水蒸气透过率最小,复合膜拉伸强度、断裂伸长率和透光率也较大;果胶添加量为4%时,复合膜的拉伸强度和断裂伸长率达最大值;当明胶和葡甘聚糖比例为4∶6时,复合膜抗拉强度和断裂伸长率达到最大;明胶和壳聚糖比例为6∶4时,复合膜的拉伸强度和断裂伸长率均达到最大值。将功能性成分与明胶共混制备复合膜,可一定程度改进明胶膜的力学性质、水蒸气透过率和透光率,研究结果可为明胶可食用膜的开发提供参考。

In this study,a composite film was prepared by blending fish skin gelatin with tea polyphenols,pectin,glucomannan,carboxymethyl cellulose and chitosan.The effects of different component and their addition ratio on properties of composite film were investigated.The results showed that the water vapor transmission rate(WVP)of gelatin composite film containing 2%of tea polyphenols was the smallest,and the tensile strength(TS),elongation at break(EAB)and light transmission was high.The TS and EAB of composite film obtained maximum value when the addition of pectin was 4%.When the ratio of gelatin and glucomannan was 4∶6,the TS and EAB of composite film reached the maximum value.When the ratio of gelatin and chitosan was 6∶4,the TS and EAB obtained the maximum value.The addition of functional component could improve the mechanical property,WVP and light transmission rate.The results would provide reference for developing edible fish skin gelatin film.